Torta di Polenta

Torta di Polenta is a delightful Italian brunch dish that features creamy polenta baked to perfection, topped with savory sautéed vegetables and a hint of cheese. This gluten-free treat is perfect for a comforting meal that is both satisfying and nutritious.

Ingredients

• Polenta - 150 grams
• Water - 500 milliliters
• Olive oil - 2 tablespoons
• Onion - 1 small, diced
• Bell pepper - 1 medium, diced
• Zucchini - 1 small, diced
• Garlic - 1 clove, minced
• Parmesan cheese - 30 grams, grated
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Fresh basil - a handful, chopped

Steps

1. In a medium saucepan, bring 500 ml of water to a boil. Add 1 teaspoon of salt.
2. Slowly whisk in 150 grams of polenta, stirring continuously to avoid lumps. Reduce heat to low and cook for about 20 minutes, stirring occasionally until thickened.
3. In a separate skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 small diced onion and sauté until translucent, about 5 minutes.
4. Add 1 medium diced bell pepper and 1 small diced zucchini to the skillet, and cook for another 5-7 minutes until tender. Stir in 1 minced garlic clove and cook for an additional minute.
5. Once the polenta is cooked, remove it from heat and stir in 30 grams of grated Parmesan cheese, along with black pepper to taste.
6. Spread the polenta mixture evenly in a greased baking dish, then top with the sautéed vegetables. Bake in a preheated oven at 180°C (350°F) for 10-15 minutes until heated through.
7. Garnish with chopped fresh basil before serving.

Nutrition

• Calories: 370
• Protein: 10 g
• Carbs: 45 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 450 mg
• Cholesterol: 10 mg
• Total Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in fiber, promoting digestive health.
• High in vitamins and minerals from the vegetables.

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